| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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into the pressure cooker - a couple cups of dry black beans, four smashed cloves of garlic, half an onion cut into three pieces, the broken pod and seeds of a dried serrano, oregano. bring to pressure, cook twenty minutes, quickly release pressure. into a large sauce pan, the other half of the onion, finely diced. sauté in three tablespoons of oil for five minutes or so. add two minced cloves of garlic, a cup and a quarter of long grain brown rice, four or five pounded fennel seeds, salt. sauté for a few minutes, until the occasional rice grain starts to pop. add two cups of black bean broth and a can of diced tomatoes. bring to a boil, then cover and simmer over low until the rice is done and most of the fluid is absorbed. the last five minutes or so uncovered. strain the beans and pick out the pieces of onion and garlic. stir the beans into the rice. eat for days. i just ate the last of it, with a fried egg on top. |
i bake the tater for about an hour, take it out of the oven, open it, salt and pepper it, then ram a handful of grated cheese into it. top it with a little worcestershire. put it back in the oven to let the cheese melt. i've been eating with turnip greens on the side. bought a dozen eggs sunday. yesterday i noticed i hadn't finished my last dozen: 5 eggs. i hard-boiled them. i tried one on them on the spot; the shell was adhered to the white and ripped up the egg as i peeled it. i can't seem to be able to hard-boil a peelable egg anymore, no matter how i prepare it. i used one of the remaining eggs in tuna salad and made egg salad with the rest. eat for days. |
I too was a bit off my feed lately and nothing seemed appetizing, but then I stumbled upon a Russian cookbook and life has color to it once more. Last night I made a good and simple Russian chicken dish Chicken in white wine cream sauce Ingredients: 4 TB butter (3 + 1) 2 c. carrots 1 medium onion 2 cloves garlic salt pepper 1/4 tsp thyme 1 TB paprika 1.5 lb chicken breast 1/2 c. dry white wine 1/2 c. chicken stock or broth 1.5 TB flour 1.25 c. light cream noodles of your choosing Melt 3 TB butter over medium heat and sautee chopped carrots and onion in the butter for 5 minutes. Add the garlic, salt, pepper, thyme, and paprika, and sautee for another 5 minutes. Add the chicken breasts and fry until golden. Add the wine and the broth, and sautee for another 15-20 minutes. Meanwhile, in another pan, make a roux by melting 1 TB butter and whisking in the flour until smooth, then adding the cream. Keep whisking. Turn the heat up and let the mixture come to a boil. Turn it down a bit and whisk until thickened. Blend this cream sauce into the pan with the chicken, etc. ***At this point, the recipe said to turn the heat to low and simmer for *45 minutes*. I was suspicious of this direction, and sure enough, after only about 5-10 minutes of simmering, the sauce began to separate and become greasy. So I'm going to say, blend the cream sauce into the pan with the chicken and serve immediately. Over noodles. Add more salt and pepper if necessary. I also made an interesting Russian dessert today. Kovrizhka 2/3 c. sugar 1 egg, beaten 2 TB oil (I used sunflower oil) 2 TB honey 2/3 c. strong brewed tea (I used chai) 1 tsp. baking soda into which mix 1/8 tsp. cider vinegar 1.75 c. flour Preheat oven to 350. Beat the sugar and the egg together with an electric mixer until white. Add the oil, honey, and tea. (I brewed the tea and then stuck it in the freezer to cool it down for a while, so that it wouldn't cook the egg.) Mix the baking soda and vinegar together, then mix this into the flour. Then mix the flour into the liquid business and blend until smooth. (I added a couple pinches of golden raisins at this point.) Grease a 9" square baking pan and pour mixture into it. Bake for 30-35 at 350 until it's golden. Cool and sprinkle with powdered sugar. Cut into 16 small squares. Eat. It's very easy, and very light in flavor. |
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i live a stone's throw - meaning i could easily roll there in my wheelchair, though it'd be a bitch getting back up the hill - from a purina mills animal feed factory. any good recipe ideas? i'll try that, spider. i always put my eggs in icewater after cooking them, but i don't leave them for 30 minutes. |
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Saute pork or chicken, add onions, garlic, roasted chilis, chicken stock, add potatos toward the end of cooking. experiment with amounts and timing, but let cook a couple hours I think. Interesting. add guns and vodka to taste. Lost my last post on the Ruger 9mm 19 shot clip with ambidextrous safety and a really hammer. Lets you know when there is a round in the chamber. Nice. About $300. |
well, spider - i guess i do soak the eggs in cold water for at least 30 seconds. doesn't seem to help. there is a settlement of irish travellers near fort worth - in white settlement. a group of them were in the store (where i "work") today. my co-worker lindsay was convinced they were robbing us, but i didn't notice. i don't notice anything. bought a gallon of vodka on the way home. life is good. |
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DId a kettle of split pea and ham hocks last weekend. God what horrible stuff. I can't get it past my nose. |
How bout them wiki's??? |
My dinner was 1/2 cup of edamame and, separately, two slices of deli turkey breast. No appetite today. |
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my daughter enjoys some dog kibble every now and then as well. droop, are you buying the organic brown free range hippie eggs? they are always terribly hard to peel. you need to buy the bottom of the barrel 97 cents a dozen large white eggs in the styrofoam container. those eggs always peel so nicely. can anyone tell me if there is a culinary advantage to using a wood cutting board over a synthetic cutting board? |
behold: perfect hard boiled eggs |
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My dad just got a snazzy GLASS cutting board and it is pretty awesome. I keep forgetting to eat until the end of the day and wondering why I feel so ill. |
also fewer plastic shavings for those aggressive choppers i also heard that older eggs peel better, but i am not going to experiment dr pepper, pickled eggs? does someone in this thread know about tubely? (as in, send me an invite) real? a virus? i have the confusion |
is that an option? you say "older eggs" and i think hellboy. nobody wants that. |
cocksuckers. i'm going to bed. |
like farts. however people in my house eat farty eggs and at times ive even made farty eggs for these people and the trick is to get the egg to room temperature BEFORE you boil, as well as after. going from frig to boil is your problem. |
Also, this article concludes: It revealed that those using wooden cutting boards in their home kitchens were less than half as likely as average to contract salmonellosis (odds ratio 0.42, 95% confidence interval 0.22-0.81), those using synthetic (plastic or glass) cutting boards were about twice as likely as average to contract salmonellosis (O.R. 1.99, C.I. 1.03-3.85); and the effect of cleaning the board regularly after preparing meat on it was not statistically significant (O.R. 1.20, C.I. 0.54-2.68). We know of no similar research that has been done anywhere, so we regard it as the best epidemiological evidence available to date that wooden cutting boards are not a hazard to human health, but plastic cutting boards may be. |
from the maker of cutting boards. |
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the way i bring eggs to room temperature quickly is to run the sink water as long as you need to get it the hottest it will get. fill up a glass. place the eggs in the glass for a few minutes. tap water isn't hot enough to cook the eggs. the other thing i will do is stick them under my armpits. just kidding. maybe. anyway, i don't use room temperature eggs for boiling because i've not noticed that it makes a bit of difference whether they are cold or room temperature, but i will only use room temperature eggs for baking. i have so much shit to do today it's unreal. |
but i don't think about that now. i've got my vodka. i pace myself, danielsss. in my way. got some ornette coleman playing. jamming. |
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think card table chairs and horney elephants? What do you think? Or cotton candy and C-batteries? add chocolate and what you got? Vitamins with steriodal components masquerading as sex toys. Even hand knitted ones at that. Use your imagination!!! |
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May be if i put him in the pressure cooker? |
Making it as we speak: Saute onions and garlic, lots of both in olive oil and somefre4sh oregano, add two frozen chicken breasts, boneless skinless, a bunch of sliced celery, two sliced carrots, one can of tomatoes with green chilis (didn't have fresh on hand -- Goat, pressure cookers and chilis are gone, not even a note). Cook and remove chicken, slice and dice and return, add chicken stock, special Wylers chicken southwest powered bouillon, and cook some more. I think I might add potatoes per the above hotel recipe or maybe a can of white beans, but i like the texture as it is. |
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i failed to mention that one downside of using the bottom of the barrel eggs for making hard boiled eggs is that they come out easy to peel, yes, but they taste like nothing. nothing at all. |
i bought a jar of cocktail olives. they are not crisp at all. i'd been craving martinis. i have a bottle of gin and a bottle of vermouth, both unopened, both old enough that i don't remember when i bought them. i wandered around the store looking for toothpicks, which i have always had trouble locating. i found the standard martini olives i like, little green ones stuffed with pimento. those are always easy to find; i seem to gravitate towards pickled things. in the aisle with the olives is the pickled okra, pickled green beans, pickled mushrooms, giardiniera. everything is worth picking up and looking at. i got home and realized i never did find the toothpicks. i ate a couple olives while i was thinking about where i would have toothpicks, if i had toothpicks. i don't have toothpicks. i ate a couple more olives and realized i had been craving olives more than martinis. the martini taught me to enjoy green olives. the height of my martini affair was right at the turn of the century. tanqueray introduced its exotically beige labeled malacca gin in 2000. my favorite martini: malacca gin, a splash of vermouth, two olives and an onion. this is not a dry martini, malacca was not a dry gin. martini purists would surely scoff. tanqueray discontinued malacca gin in 2004. i didn't even notice its fade. i spent a healthy portion of 2003 trying to kill myself with carlo rossi and jim beam, and then i went dry for a considerable period. i bought onions today, figuring i'd have a little martini. i ate one soft onion, and glanced at the bottles of gin and vermouth. the converse of the churchill martini, perhaps. pickled onions should be crisp. i think i will go eat a couple olives. |
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deux médecins. dwóch lekarzy. dos médicos. a paradox. we used to buy cinnamon oil from the pharmacist and soak our toothpicks in that. |
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I wonder, if you baked a cake with them inside, would they impart a faint cinnamon flavor to the batter? |
one of these days, i'm going to grab a dozen eggs and experiment with every different way of hard-boiling them to see which one works for me. by the way - i buy whatever eggs are in whatever store, i don't search for any special kind. the problem is simple enough to explain: there is a membrane on the inside of the shell that, during the cooking process, either separates or adheres to the white. the latter is what makes it hard to peel. i don't think things like adding salt or vinegar to the water will help much. getting the eggs to room temp seems more likely to help. the egg will start cooking faster and pull away from the shell membrane. in my theory. for dinner tonight i thawed out some eggplant patties i had in the freezer. they were soggy. i cooked them on my george forman grill, then put leftover homemade (not by me) tomato sauce over it. it was not very good. but i had wine. when i finish the wine, i'll have lemon pie for dessert. |
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my dad always drove big cadillacs and lincolns, and kept a toothpick tucked in between the ceiling fabric and the piece of plastic that held that fabric in place between the ceiling and the door opening. i have toothpicks, i know exactly where they are. i use them for baking and for serving olives or cheese. it never seems like using a toothpick actually gets anything out from between my teeth. |
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i'm sure they would, at least local to the toothpick. a faint taste of cinnamon is your only warning that you are about to choke on a sliver of wood. deathtrap cupcakes. bake a cake with toothpicks inside? we'd just walk around with them clamped in our teeth. we called them timber. "piece of timber?" "sure" |
However, toothpicks are an accepted and Boy Scout approved device for roasting an egg in its shell over an open fire. Another such communisitic trick is to fill your morning's grapfruit skin with hamburger or something and stick the whole thing on the coals. Need more than a toothpick to retreive it. Like Sarah's my father always had FLAT toothpicks available, in shirt pockets, in the car's visor, in his mouth, and in his ear. He would scoop the ear wax out using the flat side of the toothpick. I think he kept the mouth toothpicks separate from the ear toothpicks. It's 1148 am here and raining, no toothpicks to be found. I should be working. |
We are gearing up for our work xmas party; I am making my special jelly boats with orange, malibu and tropical jelly. |
i used to have friends who were bird hunters give me pheasants and chukars they'd shot. every so often i would eat one that still had some birdshot in it (like a bb) and i'd bite down on it. almost broke a tooth. |
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For Thanksgiving, I am going to make my pear tart with a twist: Seckel pears and blackberries. I CANNOT WAIT. |
when i first learned to hard-boil eggs, 30 years ago, i was taught to drop them straight into boiling water. for the past few years i've been cooking them the way all the experts (from books and the web) do it: put the eggs in cold water and bring it to a boil. that was when i started having the unpeelable egg problem. tonight i cooked the eggs like i used to: lower the eggs into boiling water (balanced them on a potato masher), remove from heat and let sit for half an hour. soaked them in icewater for 30 minutes or so. i cracked them and rolled them in the palms of my hands to loosen the shell. they peeled just fine. and they were just the way i like them: firm but the yolk still a little moist. that might be what i have for thanksgiving. |
I can't believe we all have devoted this much time and effort to discusssing the peeling o hard boiled eggs. Perhaps I need more work. Hope you have a good thanksgiving..that goes for all of you fans out there. Tarkis too. |
methods be damned. though i do put eggs into cold water, bring to a boil, and then let sit for 10 minutes, and then flush with cold water. my thought is that i picked this up from jacques pépin, but who knows. jacques knows. where are you jacques? i love you jacques. i use a heavy pan. le creuset. i imagine the water stays warmer, and the transition to boil is more gradual than with a thinner or more conductive pot. |
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have i ever posted my recipe for cranberry sauce? 1 1/2 cup water 1 2/3 cup sugar 3 generous cups cranberries 1 orange 1 tsp ground ginger 1/4 tsp cinnamon 1/4 tsp ground cardamom dissolve sugar in 1 cup water over medium heat. add cranberries and bring to a boil. lower heat and simmer covered for 10 minutes, uncovered for another 10 minutes. while it's simmering, zest the orange and go ahead and add that in whenever. peel and chop up the orange. after the 20 minutes of simmering, add the remaining 1/2 cups water, chopped orange, and spices. simmer for another 20 minutes on low heat uncovered, stirring every 5 minutes or so. pour it into a pretty bowl with ridges in it or something, then cool on the counter, then chill in the fridge. to serve, turn the bowl upside down on a plate. the cranberry sauce should be firm. i like to put a few ribbons of orange peel on the top to make it pretty. |
crazy. |
I like poached eggs. |
i don't do thanksgiving. so i don't need to do cranberry sauce. |
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Appetizer *baked brie with cognac and dried fruit on toast points *hot apple cider (2 servings) Dinner *arugula salad with orange slices, cranberries, and walnuts *turkey with gravy *sweet potato pudding *wild rice with cranberries *corn bread stuffing *green beans with bacon *biscuit with butter and honey Dessert *PEAR AND BLACKBERRY TART OH YES *apple crumble (also made by me) *bourbon pumpkin pie *Grandma's cheesecake (sans Grandma) I had small portions of each item but good heavens. |
Yesterday: Turkey, huckleberry sauce, sweet potatoes, bacon wrapped broccoli, stuffing, REALLY BAD PIE, pretty good cake. Today: Turkey, ham, mashed potatoes, stuffing, gravy (I finally *get* gravy...so good!), sweet potato salad w/chutney, pumpkin pie. |
Thur" turkey, dressing, gravy, cranberry, sweet potato, mashed potato, misc carbs in chips and dip, andes mint chocolate pie in moderate quantity Fri post turkey turkey, lettuc and pumpernickel, more chips, more dip, more turkey, threw the dressing out, avoiding potato and sweet potato, two eggs, bacon, smoled gouda, toast, not necessarily in that order today cinnamon crunch bagel and walnut cream cheese in somewhat massive disproportionate quantities, real red coke right from the can too porked on turkey to type, and coffee coffee coffee coffee making soap and typing all day. goat is still missing. |
friday: chicken, mashed taters. today: chicken, rice. |
friday: had some white castle for lunch, then at afternoon had a pizza from casey quick mart, then at dinner, we had a leftover from thanksgiving. saturday, we had pizza from pizza hut express at the strain station before my daughter and her boyfriend left for tennessee. sunday: not yet...it is 1:00 pm. :-) |
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there is SOMETHING about coke from a can that just thrills the caffeine receptors in my brain though. Sarah, hope the little one is doing better. cold as Houston here. The meterologist at the space station said, "Houston, we have a problem." "it's looking like snow there and rain in Rockefeller Square." |
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they do do that, in Mexico. the glass isn't green, it's clear, but the coke is the same formula - they use sugar instead of hfcs. |
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But then, I'm drinking diet Canada Dry right now, and that's basically carbonated air. No flavor. |
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The reason for me that pop made with sugar tastes better than with HFCS is the whole syrup part of the latter. I'm not certain the actual taste is all that different, but the mouth feel of the soda is completely different. It's one reason I drink diet sodas - I cannot stand the feel of pop with HFCS in my mouth. Feels like it's coating my teeth with syrup. |
everything we eat? its obscene. now wonder there's a diabetes epidemic. hfcs, the new dietary whipping boy. see diet soda's for me have that flatness bitterness that i associate with fake sugars like aspertame or whatever its called. just give me real sugar and if need be in small doses. |
http://www.popsoda.com/ been there twice and we've found some sassy sodas. I'm drinking a Dr. Tima Honey Blood Orange right now,it says it has a bee in every bottle. They have Dublin Dr.Pepper 8oz Longneck ACL Bottle From the Oldest Dr Pepper bottler in the World and the last in the US to use Imperial Pure Cane Sugar. A must for Dr Pepper Fans. They have Blenheim Ginger Ale,one with jalapenos,one with habaneros,they really clear the sinuses. |
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I can see why people used to think it could cure cholera -- it tastes like a medicine cabinet. Like an herbal Vicks Vaporub blended with iodine. Ghastly stuff. J, that website is giving me ideas for Christmas. If only they had Nehi sodas in stock. :( |
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....Oh yeah, i was in New Jersey for a while this summer. And Philly. Forgot to mention that here. Well, there ya go. |
country it was still hard to find which is retarded. it was good. really good. the problem was, they made a limited amount and at the local grocer, it wasnt even put on the shelves, you had to ask for it. fucking stupid. the problem with hfcs is the cost. they wont change until the consumer does and consumers suck so were all fucked. one thing to consider..... soda pop presents unique shipping circumstances. as someone who regularly receives beer in the mail as "yeast samples" more than once have they shown up shattered and a general fucking mess. |
What if we just send money instead? Or send some sugar, not hfcs, and we each can make our own confections, cookies, or sugar based soddee pops... where are we on this exchange anyway? does sarah know? tell us please. Instructions?? |
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i'll post something soon. |
They are so good Andrew's dad loves em. Jelly, not just for kids ! |
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http://www.foodnetwork.ca/recipes/recipe.html?dishid=6412 but I did an oozo and raspberry jelly so the it looks awesome with the dark red and orange |
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i found a recipe for cola that i really want to try but it's complicated with strange ingredients. i just got back from 5 days of silence. hey daniel, sorry i haven't written you back. i suck at email especially when i'm not sitting at a desk. |
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==freedom to me |
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i would love to go on a silent retreat. how was it? were there difficult moments? were you alone most of the time? i'd love to know more about your experience. |
it was quiet, cold, warm, crowded, windy, rainy, sit-ty, silly, moving, freaking hilarious, batshit insane, slow, reflective, expansive it was difficult that my grandmother died on the second to last day and i was not supposed to talk about it. 200 minutes of meditation a day can be hard, also the opposite of hard, also tiring, also invigorating. i could have used some silent yoga. most of the time i was in a room with 350 people. explaining much of my experience would be difficult i think, especially depending on one's beliefs. people are loony and sweet and incorrigible. some people (not really me) have supernatural patience and kindness. people not allowed to talk + not having to choose your food, is an environment i appreciate vastly. questions? |
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sorry about your Grandmother's death. this is the Grandmother that lived in Detroit? |
you weren't ignoring them? where exactly is this place? am I missing some obvious reference? |
wheredjyagoonretreatheather? in the woods my cabin rests in the cold retreat everyday mindful mind empty mindless |
retreat was near monterey. everyone who needed to know knew we wouldn't talk, other people were few and i have no idea what they thought. |
I will be hosting a men's recovery retreat sometime this winter/spring, but not at the retreat center where I live. Just now beginning to plan it. So far the first six months of 2010 look like: Jan 15 --2 Anna Maria Island FL Feb 11-12 St Louis MO Mar 5 Oklahoma City OK Mar 16-19 Sheyboygan WI Apr 14 St Louis MO Apr 20-23 Seattle WA Apr 23-25 Berkeley CA Jun 9-12 Portland OR Jun 25 Detroit MI Everyone who needs to know -- and you are they -- can plan to catch up with me in those places. Would like that despite a tight speaking schedule. |
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